Slow Cooker Chicken and Dumplings

You know, I don't recall having chicken and dumpling a lot as a kid.  Maybe once or twice only.  That sounds almost abusive to me now, since I love it so much.  I forgive you mom. 

A couple of years ago now I found this easy recipe over at Christy Jordan's Southern Plate,  The first time I made it, it was like, I don't know, heaven to strong of a word?  We loved it.  It was easy, a bit of a shortcut, and honestly the best version I have had yet. 

So fast forward to a week ago.  I decided to try this in the crock pot.  I added a few things, here and there, tweaked a couple of things, and got my dumplin' on people!  Holy guacamole, delish.

Without further adieu let's get on with the slow cooking!  I am kind of grasping this slow cooker thing I have fought so hard and long to avoid!  This makes a good size batch, I kind of double, or something'd (<----my own language there) the recipe and did a little tweaking this time. 

26 ounce can of cream of chicken soup
2 T butter
3 cups chicken stock (I suggest low sodium always especially with the use of a canned soup)
1 tsp. poultry seasoning
1/4 tsp. black pepper
1 tbsp. onion powder
6 boneless skinless chicken breasts (8 if you do thighs) THAWED
2 packages flaky refrigerator biscuits

Add together, soup, butter, stock poultry seasoning, pepper, and onion powder into your slow cooker.  Whisk until combined.  Add in chicken and set on low for 8 hours or high for 4 hours.   When there is ONE hour left, take biscuits and you can leave them whole or peel the layers apart, and cut each into 4 pieces.  Toss them in and when you are done, push them down into the liquid.  Let cook one more hour, stir to break up the dumplings and serve. 

Note: In a world where my husband loved veggies, I would add 2 chopped carrots and 2 ribs of celery to the soup mixture!

Ohhh la la!

Turkey Tetrazzini Bake

Another leftover remix for dinner tonight!  This week we had chicken Parm with short pasta, we had a mini Thanksgiving dinner, we had mushrooms left from the farmers market, and by the end of the week, the sauce was gone, the chicken was gone,  so were the fixings for my T-giving dinner and I am cooking up the carcass of my turkey now for stock.  Here is what was I had left.  I had a bit less than a pound of pasta, mushrooms, chicken stock, and turkey.  Isn't it obvious?  There is only one problem.  My pasta wasn't spaghetti or angel hair like traditional tetrazzini calls for, and it was already cooked, how would I be able to tell you how MUCH pasta to use?!

 

Well friends, I did as I am often advised to do in moments of questions, I "googled" it.  My niece Jessica's famous last words to me.  I found that pasta usually double in weight, so I am going to go with that.  Know, that you might need a wee bit more, or a wee bit less, but do as I do, throw some butter, salt and pepper on those leftovers and call it the cooks treat!

This really turned out fabulous, like, really fabulous.  With a couple of extra ingredients, we fed 2, and had 2 portions left for my hubby's lunch bag!

I imagine this would freeze beautifully.  Seriously, make 2, and bank one in the freezer!

For the sauce you will need:
3 T butter
4 T flour
12 oz. can of evaporated milk
2 1/2 cups chicken stock
2 T grated Parmesan cheese
salt and pepper to taste

Preheat your oven to 375 degrees F.  Spray with nonstick cooking spray, or butter a casserole dish large enough for your mixture, I used a 10 inch round, with 2-3 inch sides. 

In a medium pot, melt your butter and sprinkle in your flour.  Whisk together for 1 minute, until the raw flour taste cooks off.  Add in  your chicken stock and whisk until smooth.  When smooth add in evaporated milk and Parmesan cheese.  Let simmer until thickened.  Ok, back up, not TO thick.  Let it remain a little "loosey goosey" since the pasta will absorb some while in the oven. 

Now for the rest of the dish you will need:
12-16 ounces short cut pasta, cooked
1/2 cup frozen peas and carrots mix
1 cup mushrooms, sliced  (use a can or fresh)
2 cups cubed or shredded turkey (use chicken if you like!)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese

Into your already prepared sauce, add in pasta, peas and carrots, and turkey.  Mix until combined.  Pour into casserole dish and sprinkle the top evenly with breadcrumbs and Parmesan cheese.   Bake for 25-30 minutes. 

Let sit for about 5 minutes before serving, or don't.

One of my favorite dishes.  This came together like a beaut!

Enjoy!

Warm Chicken Salad (giveaway closed) NEW WINNER PICKED

Good evening foodie family!  First things first.  50,000 Facebook fans?!?!  Are you KIDDING?  Awesomeness.  Thank you!  I thank you for your kind and positive comments, sharing the recipes you think look great, telling your friends about Chefwannabe, and just being great friends.  Yes, I consider all of you friends, like my foodie family!  I can't tell you enough, how important you are.  So keep reading for some fun at the end of this post.  Now, for the recipe......

Quite possibly one of the most VERSATILE dishes you could have in your recipe collection!  Undoubtedly so actually. 

When I thought up this recipe, it was completely from memory.  I ate this once, literally 12 years ago and never got the recipe.  I didn't figure it could be to hard to replicate so I went for it and came out with this fantastic dish.  You could serve this as an appetizer OR as a main dish and here is how. 

Appetizer, serve with crackers or crostini, keep knives nearby, cut the chicken VERY small and use as a hot dip.  DELISH. 

Main Dish, serve with bigger chunks of chicken, and put it over some rice, or egg noodles, a side salad and a veggie.   Leave out the breadcrumbs and serve it hot on a crusty roll!

See what I mean?  It is rich, I won't lie, but that is why I suggested serving with noodles, rice, or crackers, etc.  I love a good versatile recipe and I think I have given you one with this dish.  Let's get started.  It will take you only a few minutes to put together.

2 lbs cooked chicken, cubed
1/2 cup of celery, diced small
1 small can water chestnuts, chopped
1/4-1/2 cup slivered or sliced almonds
6 ounces cream cheese, room temp
1/2 cup sour cream
1/4 cup mayo/salad dressing
1 cup shredded cheese of choice (I used cheddar) divided
/4 cup breadcrumbs
salt and pepper to taste

Preheat your oven to 350 degrees.  In a large mixing bowl, mix together, chicken, celery, water chestnuts, almonds, cream cheese, sour cream, mayo/salad dressing, 1/4 cup of shredded cheese and salt and pepper.  Combine all ingredients well and place into a casserole dish you have sprayed with nonstick cooking spray.  I used a deep dish round casserole, just use what you think will work for you.  Top with the rest of the cheese and breadcrumbs.  Bake for 25-35 minutes depending on your casserole size.  You are looking for melty cheese and completely heated all the way through. 

 

50,000 GIVEAWAY!

Now for my surprise.  As you all know I spent a few weeks with family in NJ and PA. I had time to do some shopping at a couple of my favorite stores, Ikea, and The Christmas Tree Shoppe.  Before Facebook made recent changes I expected to hit 50k early in December so some of my shopping included a few Christmas items.  Well, as luck would have it we didn't get there until recently.  So I am giving away a little box of goodies from both stores.  Just a little thank you for all of your support.  I am not telling you what it is it, because they were to be little surprise Christmas gifts so I am keeping that part the same!  I wish it were a huge luxurious gift package, instead it is some of my favorite things, that make cooking fun for me and I hope they do for you as well. The entry form is below, you have 5 ways to enter, so get all 5 of your entries!!  You have until Friday at 9pm CST to enter!

Your "love to share" Chefwannabe

 

DANIELLE TAFT-WINNER 

I just emailed you. Please respond within 48 hours!

Entry-Form

Sweet Garlic Chicken Drumsticks

Did you get stuck with the drumsticks as a kid?  WHY do people just ASSUME kids want or will eat, drumsticks?  My mom makes the best fried chicken this side of the continental divide and every dang time, when I was little I got served up a drumstick.  Please tell me this wasn't just at my house when I was a kid.  Tell me the rest of the children of the world got shafted of a choice and just got drumsticks too!?

Well, as luck would have it, in my older, young age, I love them.  I love white meat, I love dark meat, and now, I actually WANT drumsticks.  I have kind of been on a kick of trying to bring you recipes with affordable ingredients.   Chicken drumsticks are ALWAYS on sale at my food store and I thought I would grab some and make something delicious.  I can't help that it involves garlic, that is just something weaved into my genetic code.   My husband loves "sweet" with meat, which is not one of my favorite flavor combinations.  However, as I was taking these babies out to thaw, I was reminded of a wing recipe my sister Anne (#5) used to make, or made for me a couple of times, SO long ago.   So without asking her, because I know she will never remember, I thought to myself, "self, you can just do what you think she did".  And I did.  And it is awesome.

This is a great weeknight meal, quick and easy, and budget friendly.  A one dish pony, that is sure to please, because even when you think you don't have a choice, you find yourself choosing drumsticks!

Sweet Garlic Drumsticks:
12 drumsticks (use more or less and either double the recipe for sauce or keep it the same even if you use less)
1/2 cup vegetable oil (divided)
1/2 cup brown sugar
2 tbsp. soy sauce
1 tsp minced garlic
1 tbsp. honey
1/4 tsp black pepper

Preheat your oven to 350 degrees. 

In a large skillet, heat 1/4 cup of your vegetable oil.  Salt and pepper your drumsticks well, and in batches, brown them in your skillet, on all sides.  You aren't cooking them through, you are just creating a nice brown crust.  When they are browned, place into a casserole dish that is large enough to hold the amount of chicken you are using. Set aside. 

In a small bowl combine remaining vegetable oil (1/4 cup), brown sugar, soy sauce, garlic, honey and black pepper.  Whisk until completely combined and pour over chicken sparingly.  Using a pastry brush, brush each piece of chicken with sauce you drizzled, and then pour over more of the sauce.  Leave a small amount in the bowl if desired to brush over chicken when it is removed from the oven.  Not necessary but an option.  Bake for 35-45 minutes, make sure you have a safe internal temp of 165 degrees F.

Enjoy this easy, but delish chicken dish!  

Your "finger lickin' chicken lovin" Chefwannabe

Chicken Ala King

An oldie but a goodie.  Get on your aprons and your best pearls ladies.  Touch up your makeup and make sure you look your best while you are at the stove preparing this dish.  After all, June Cleaver would have looked pristine and perfect.  Right?

When I think of Chicken Ala King, I think of June Cleaver.  Why?  I don't know.  Maybe because I always wanted to be June Cleaver.  I think of supper clubs and boilin' bags.  Yea, I said it.  When I was little my mom didn't make this homemade.  She would sometimes buy the boilin' bags with it and we would have it on toast. 

Did you eat it on toast? Noodles?  Rice?  Biscuits?

I loved it and I knew, OBVIOUSLY it was going to be better homemade.  I needed some inspiration so I did my own private brainstorm session.  Things I ate as a kid.  Was interesting as I thought about it, some of the dishes I had forgotten about.  I wonder if mine is better than June's? 

I hope that you enjoy this easy, and OMGOSH delicious dish.  I had forgotten how much I loved it and to be honest, this is one of my favorite recipes to date.  I was hesitant as I knew it would be hard to photograph, to share, but fahgetaboutit........  It is crazy good and I hope you fall in love or fall in love AGAIN with this retro classic!!

You can really use more or less of the pepper and mushrooms, it is kind of just up to what you like. 

2 tbsp butter
1 bell pepper, cut into strips (I used red, use any color)
6 ounces mushrooms, sliced
1/3 cup flour
2 cups half and half
1 1/2 cups chicken stock
3 cups chicken, cooked and cubed or shredded
1 tsp dried parsley
salt and pepper to taste

In a large, high sided skillet, add in butter, peppers, and mushrooms. Stir constantly.  Saute for 3 minutes.   Add in flour and stir until the veggies are coated. 

Add in half and half, stock and salt and pepper to taste.  Stir to combine and add in chicken, again stir.  Now let it your mixture simmer for 5-7 minutes.  It will thicken up and become creamy!  The smell will make you go out of your mind!

 Sprinkle over your parsley.  Serve over, egg noodles, rice, biscuits or toast!

Your "pearls the perfect apron accessory" chefwannabe

Classic Chicken Noodle Soup

It has been no secret, I am the number one fan of chicken noodle soup.  Soup in general excites me in ways I can't explain but the overwhelming feeling of joy I get from chicken noodle soup is both awesome, and pathetic.

So many people think of different things when they think of their own personal "classic" version of the soup.  Some think of carrots and celery and onions, others think of just the chicken and just the noodle.  Which are you?  My mom always used to make it with just chicken and just noodles.  She would say, "if I wanted vegetable soup I would make vegetable soup".  Yes, MA'AM!  Over the years I have made it so many ways, I guess, I feel like it just depends on what you like.  Wasn't that spiritual and moving?  I wish I had the secret to the most real, original, perfect chicken noodle soup, but I gotta be honest, I have never met a bowl I didn't love.  Oh wait, yes I did.  It had lima beans in it.  Please tell me WHO makes chicken noodle soup with lima beans in it?  Gross, uncalled for, and down right fraudulent.

This recipe is so easy.  I call it my "Classic Chicken Noodle Soup" because it is just that.  This recipe uses very few ingredients but you get the best payoff.  This doesn't have to be difficult, but I am going to explain each part of this, so that you can make it more homemade, or more, SEMI homemade if you choose.  It doesn't matter to me and I doubt it matters to whoever is eating it, sometimes you have time for more in depth versions and sometimes you are lucky to get anything on the table, I get it, and as long as you own it, that is all that matters!

Stock- You can use stock from the store, I just suggest you buy low sodium and I buy no MSG.  You can make your own and you can learn to do that here.  I don't care if you use bouillon or flavor bases and water.  That is all your decision in your own kitchen.  Just GET the stock people!  You can also cut your stock with some water, do 8 cups of stock and 2 of water if you like.  You made need to add more at the end, again, soupier or lots of guts, the choice is yours

Chicken- You can use boneless skinless breasts, or thighs.  You can roast them first or cut them up raw and let them cook in your stock.  If you are putting them in your stock raw, make sure to cut them small enough that they will cook in the time you are working with! You can roast a chicken which I show you here.  I happened to have half of a roast chicken in the fridge so I took the meat off and used it.  There is no law about how much you can use, if you like alot, use alot.  My recipe is just a basic, general idea!

Veggies- Add them or don't.  If your perfect soup has no veggies leave them out.  If you perfect soup has tons of carrots and that is all, use tons of carrots my friends!  I LOVE celery so I use a bit more of that.  If you don't groove on veggies in your classic chicken noodle, feed them to the rabbits!

Noodles- Here is where my taste gets a bit more precise.  In my perfect soup, I have homemade noodles, like I show you here.  I find making homemade pasta is not at all time consuming or difficult for me, but sometimes I have to use a package of dried noodles.  There are so many kinds.  You can also add in cheese tortellini or any pasta you like really.  I just stuck to the old dare I say, "classic".

Now, let's get on with my recipe:

10 cups chicken stock
1/4 of an onion finely minced
1 large carrot, chopped
1/2 tsp poultry seasoning
1/2 tsp pepper
2 stalks of celery, chopped (use the green leafy tops too!)
2-3 cups of chicken (see above for explanation)
1- 12oz package of wide egg noodles
1/4 cup chopped fresh parsley (1 tbsp dried)

In a medium-large pot, add in stock.  Bring to a boil and add in all of your veggies, onions, carrots, celery, poultry seasoning and pepper.  Let simmer 2-3 minutes with the lid on and then add in chicken.  Let simmer 15 minutes, with the lid on, you don't want your stock evaporating out!  Bring to a full boil and add in egg noodles.  Cook per the directions on the package.  When it is done, stir in chopped parsley and serve.

Now we all know you need crackers or a buttered roll to eat with this.  Just make sure to put the bowl up to your nose, take in the beautiful smell of the fresh veggies and chicken.  Slowly lift your spoon and lose yourself in the goodness of a hot bowl of chicken noodle soup!

Did that almost sound sexy?  Yea, didn't think so.

Your "CLASSIC" Chefwannabe

Chicken Cordon Bleu

Hey guys!!!  It is 2 days before I turn 39.  This is NOT easy.  My husband is concerned already about a year from now when I am about to turn 40.  He is sure we will be spending it in my padded cell.  We might be, I mean, might as well bring 40 in, in a memorable way. 

Anyway, this Chicken Cordon Bleu is so easy.  It is one of the first meals my husband cooked for me.  It is a favorite of me, Cody and George.  We use to have it on special occasions mostly.  We used to make it the "real" way.  Pound the chicken thin, lay the meat and cheese on top, roll it up, blah, blah blah.  Cody would LOVE for George to double Ziploc the chicken, let him put a newspaper on the kitchen floor and whack at it with the meat mallet.  Ya know, a boy with permission to hammer stuff until it is paper thin?  Yea, loved that.   However, recently we started doing it this way, just because it seemed easier and less time consuming.  You might have to use your fingers to make the opening a bit wider, but I promise it works beautifully.  As long as you seal up those ands well with flour, egg and breadcrumbs, it is all good!  We love it and hope you do too.  As you can see it is gorgeous AND delicious. 

Now these ARE fried for a minute.  They in NO way are greasy.  You just have to brown up that breading and we prefer doing it the old fashioned way.  We don't eat this often so I don't mind frying and then baking them off.  If you don't roll like that, you can try just baking them all the way, but I have no idea how they will come out.  We have always used regular dried Italian seasoned breadcrumbs, but this time we used seasoned panko and loved it!!

I have written this out, perhaps in a bit of an unconventional way.  All of the ingredients are in BOLD PURPLE lettering.  Maybe I should change it to red so you can see it better.  Ok, done, it is now bold and red.  Anyhoodle, enjoy this Chicken Cordon Bleu made easy!

Here is what you will need:
6 large chicken breasts (boneless and skinless)
6 slices Swiss cheese
12 thin slices of ham

Before anything else, make your meat and cheese rolls.  Sandwich your cheese between 2 slices of ham, roll into a tight log.  Do this with all of the meat and cheese so that you have 6 meat/cheese rolls.  Set aside and prepare chicken.

Take your chicken and stand it on end, place a long thin knife on top and pierce all the way to the bottom, in the center of the chicken.  When you reach the bottom rotate your knife, making the whole big enough for the rolls to slide into.  Repeat with all chicken, slide 1 roll into the center of each and place on a platter.

Now to dredge the chicken and prepare for frying. 

Shallow Bowl #1 - Combine 2 cups flour, 1 tbsp garlic powder, 1 tsp salt, 1/2 tsp pepper
Shallow Bowl # 2 - beat 4 eggs well.
Shallow Bowl # 3- 3 cups bread crumbs (seasoned panko OR regular dry Italian seasoned)

Cover chicken in flour mixture completely, dip into egg mixture and pay special attention to the ends where the ham and cheese can be seen since you will want that sealed well with bread crumbs.  Then cover heavily in bread crumbs.  Set aside until all are done. 

Preheat your oven to 350 degrees.  In a high sided skillet, add in 2 cups of oil (your choice), when the oil is ready (toss a bit of flour in, if it sizzles it is read) place 1 or 2 pieces of chicken into the oil and fry only long enough to brown it.  We aren't cooking it all the way through, just beautifully browning our chicken, about 2-3 minutes on each side.  Do this over a medium heat as to not burn the chicken.  Place until parchment lined baking sheet.  Repeat with all pieces of chicken.

Place in the oven for 45-60 minutes, depending on the size of your chicken breasts. 

When they are done, allow to rest 10 minutes before serving!!!

We almost always serve this with asparagas or green beans.  Sometimes a little side of pasta.  You do what you want, just make sure you do it soon!!

Your "my GOD why is turning 29..eerr 39, so difficult"chefwannabe

 

PS.  By the time you read this I will have turned 39.  My life will be OVER. LOL

Chicken and Noodles over Mashed Potatoes

I know, I know. 

It is like a carb addict's dream.  This is a once or twice a year treat, I grew up on.  This dish will make some of you go...."WHAT is she THINKING"?  Seriously, just chill!  This is a dish I grew up on here in Nebraska.  I have never heard of anyone else eating it.  I don't know if it is just a Nebraska thing, a Midwestern thing or what but let me tell ya somethin'...NOTHING tastes better on a freezing cold, snowy day than THIS dish! 

This is not soup.  It is not "pot pie" as my easties would call it.  It is "Chicken and Noodles".  Thick and creamy and served alone or on a bed of mashed potatoes. 

When I moved to Jersey, some friends wanted a "Nebraska" kind of meal.  I made them this.  I make fresh pasta when I make this.  It is to easy and delish not too.  If you don't groove on making your own pasta, use 2  bags of good thick frozen noodles, or a large bag of egg noodles.  Makes no different to most people, makes all the difference to me.  You may need a few more noodles than I recommended.  I am not sure how many in pounds or ounces or anything else my recipe makes homemade.  So keep a few extras, you want this SUPER thick!

This recipe makes a boatload, but again, eat to your hearts desire and FREEZE, because it freezes like a dream.  In fact, when you decide to eat the rest of it up, you can always add some extra chicken stock and just have it as Chicken Noodle Soup!  This is a QUICK version so I am using store bought items.  The point is to get this baby cooking ASAP!

This is a quick version, (aside from my homemade noodles) much different than how my mom made it but, better....oh wait.  Did I say that out loud?  Anyhoodle, you decide on the noodle part.  I will give you the recipe I use, it is not the same as my Amish noodles, but those will work too!

3 eggs
3 cups flour
2 tsp salt
1 tbsp dried parsley flakes
1/3 to 1/2 cup water or chicken stock as needed (I make my broth first and just use some of that)

Mix eggs, flour, salt and parsley together.  Add water or chicken stock for more flavor until a nice, non sticky dough is achieved.  I use my kitchen aid pasta roller but you can roll it out by hand just as easy.  Roll the dough as thin or thick as you like.  Roll out 1/4 of the dough at a time.  You may need to dust your pieces with some flour if they are a bit sticky. Let the sheets sit, divided by a kitchen towel until ready to use.  There is no need to let them dry.  Use a pizza cutter to quickly cut them into the width of noodles you like!

For the rest of the soup:
3 cups shredded chicken or turkey (I am using Thanksgiving leftover)
2 cans of cream of chicken soup
2-32oz boxes of chicken stock or broth or homemade is even better!
1 tsp poultry seasoning
1 tsp onion powder

Mix all ingredients except chicken/turkey. When combined completely add poultry.  Bring to a boil and add the noodles a handful at a time until they are all in the pot!  After cooking there should be VERY little broth.  You want it thick.  Ladle over a bed of mashed potatoes and eat your heart out carb lovers!  If you don't have a great mashed potato recipe, here is mine Perfect Mashed Potatoes and Gravy!

Again I realize this is something we can't all eat everyday but that is what makes it so cozy and comforting, that once or twice a year you DO get to eat it.  Memories of childhood winters just play like a movie in my mind.  Sledding at Aubles pond, down the hill on to the frozen pond, hiking home, 3 blocks behind the older kids who wouldn't wait for me, snot running out of my nose, bawling, sled and ice skates in tote............perfection.

Your "STILL loves sledding"chefwannabe